Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3°C)×2 air-velocities (0.2 or 0.5m/s)) and 2 wet-aging regimes for 3weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P